Crispy Skin Chicken Thigh with Red Wine Pan Sauce

1. Debone Chicken

Start by deboning the chicken thighs. Place the thigh skin-side down and make a cut along either side of the bone. Cut underneath the bone to remove it from the flesh, remembering to cut off the cartilage holding the bone to the meat. Season the chicken thighs with salt on both sides.

2. Cook Chicken

Heat a heavy-bottom pan (like cast iron, carbon steel, or stainless steel, and avoid using non-stick as it won't allow the pan to develop any of the 'fond' that makes up the base of the flavor of the sauce) over medium-low heat and add the oil. Place the chicken thighs skin-side down in the pan. Press down on the chicken with a spatula to ensure all areas of the skin make contact with the pan. After about 5 minutes, check the skin and apply pressure on any spots that aren't browning evenly. Cook the chicken thighs mostly on the skin side for about 15-20 minutes, until the skin is golden and crispy. Flip the chicken and cook for another 2-3 minutes, or until fully cooked. Then remove the chicken from the pan and let it rest, on a rack, skin side up. This will allow the skin to stay crispy as the juice flows downward.

3. Sweat Aromatics

In the same pan, add the shallots. Cook over low-medium heat for 2-3 minutes, until softened and fragrant.

4. Deglaze and Reduce

Pour in the red wine, scraping the bottom of the pan to incorporate any roasted bits. Reduce the wine by about 80%. Then add the stock and reduce by 80%.

5. Finishing Ingredients

Lower the heat and gradually add the butter to the pan, stirring constantly until it's fully incorporated and the sauce begins to thicken. Remove the pan from the heat and add the chives. Stir to combine and taste for seasoning, adding more salt and black pepper if needed.

6. Serve

If needed, briefly reheat the chicken in a hot oven then slice and plate the chicken thighs with a pool of the sauce on the bottom.